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Beetroot and Gin Cured Salmon

Ingredients: For the cured salmon: +_ 1kg salmon fillet C-Trim fillet – no bones, skin on 4 Tbsp. juniper berries 2 tsp black pepper 3 Tbsp. salt and 3 Tbsp. brown sugar – mix 4 medium sized raw beetroot, peeled

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Baked Large Trout in Chardonnay

  Ingredients: 2 x red onions, thinly sliced 4 cloves of garlic, peeled and crushed 1 tsp. cumin seeds 1 tsp. coriander seeds, crushed 375ml wine – Chardonnay 40g dill 1 – 2 lemons, sliced Salt and pepper Method: Sprinkle

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Couscous Salad with Trout

Couscous Salad with Trout Basting sauce: 6 tbs honey 3 tbs soy 2 tsp lemon 250ml Couscous 250ml Hot Water Trout or NW Salmon Portions Walnuts or toasted cashews (to toast – heat in warm pan) 15g Fresh mint leaves

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Camembert and Trout jacket potato

Camembert and Trout jacket potato Boil large potatoes in a pot until cooked Once soft, place in oven dish and sprinkle olive oil over and pinch of garlic, salt and pepper. Add slices of camembert and bake at 180 degrees

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